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Archive for the ‘Rosemary’ Category

This is another favorite of mine. I always remember to make it when I see pumpkins all over the place. Yes I still have some from my CSA (community supported agriculture) box!.

For those doing the elimination diet, skip the half and half and the brandy. It will still taste really good as long as you use fresh rosemary.

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This soup is similar to the “White Bean and Kale Soup”, however, the herbs I use are different, thus the flavors are not the same at all. I think I’ve got this recipe in a book by Bob Greene but I can’t find it now. His recipe was white bean and kale, not garbanzos, but you can use either. Fresh rosemary is very important because the soup doesn’t contain meat: that’s where the flavor comes from. Fresh oregano is optional but if you use it, a new flavor dimension is added. For a vegan version, substitute the chicken broth by vegetable broth. For those in the elimination diet, skip the Parmesan, sorry.

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The vegetable broth I used has a yellow color, which I think turned the soup prettier. If your broth is transparent, you may want to add some chopped carrots to the ingredient list. Add them with the kale.

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I am using vegetables that looked good at the store today, but any winter vegetable can be used. You can also use any herbs or spices, such as basil, oregano, parsley, chives, cumin etc.

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The flavors in this soup are wonderful and it’s full of nutrients, so a little goes a long way… and a drop of pesto on top made it taste like heaven! I made a full recipe so I can have it again for lunch and as a snack.

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